Chicken with pesto sauce
Composition / ingredients
2
servings:
Cooking method
1. Wash and dry the chicken fillet from the breast and cut it into a thin layer. Add salt and pepper to taste.
2. Brush the meat with pesto sauce, spread the mozzarella on top and roll everything into a tight roll. Pin or tie it so that the roll does not fall apart.
3. Break an egg into a bowl and shake. Grate the parmesan on a fine grater and mix it with breadcrumbs.
4. Dip the roll into the egg. Then pan in cheese and crumb crumbs. Place in an oven pan and bake for 20 minutes at 180 degrees.
Serve hot.
Enjoy!
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Chicken egg - 80 kcal/100g
- Mozzarella - 280 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Breadcrumbs - 347 kcal/100g
- Pesto sauce - 565 kcal/100g
